spiced toasted oats

This granola is fan-freakintastic. With all of its of healthy fats, protein and just a little bit of spice (which can be tweaked to your liking) it can be a healthful alternative to unhealthy breakfast cereals, or a perfect mid-afternoon snack. The mildly sweet, cinnamon-apple flavors complement the tartness of plain Greek yogurt or cottage cheese beautifully. (Side bar: great to share with friend-hopefuls, co-workers you don’t hate, or someone you’re trying to trick into marrying you.)

What you need: 

• 2-3 cups rolled oats 
• 1.5 cups raw, unsalted mixed nuts
• 1/4 cup unsweetened, shredded coconut
• 1 cup apple juice (or 1.5 cups apple sauce) 
• 1 tsp. vanilla extract
• 1/4 tsp ginger powder
• pinch of: nutmeg, salt
• 1 tsp cinnamon powder (or 1 whole cinnamon stick) 
• 1/2 cup dried fruit (if you want) 

Steps: 

1. Combine apple juice, cinnamon, nutmeg, ginger, salt and vanilla into a pan on low heat. Let simmer 10 minutes. 
2. Combine oats, coconut, and mixed nuts into a bowl. Pour the heated contents of the pan over the dry mixture. 
3. Toss until all oats are thoroughly coated. 
4. Heat oven to 300 degrees Fahrenheit. Lay parchment paper over a baking sheet. Spread the mixture across the pan, make sure to create an even, thin layer to ensure all the oats are toasted. 
5. Bake for 45-60 minutes, making sure to move the granola around every fifteen minutes to ensure crunchiness. 
6. (If adding dried fruit, add it in 10 minutes before the granola is done). 
7. Let cool, and enjoy with cottage cheese, yogurt, almond milk, or just by itself!

 

grille style stuffed portobellos

 Nothing speaks more to the soul of a vegetarian than the savory flavors of a stuffed portobello mushroom fresh off the grill. With their abundance of vitamins, and perfect hollow bellies, mushrooms make the perfect home for a jumble of delicious veggies topped with melted mozzarella cheese. The contents of the stuffing is essentially whatever you choose, but spinach, zucchini and basil doused in balsamic vinegar is a perfect summer combo.  

What you need: 

• 4 Portobello mushrooms
• 2 cups chopped spinach
• 1 cup quartered zucchini (of your choice)
• 1 tbsp olive oil, plus enough for rubbing the mushrooms
• 3 tbsp balsamic vinegar
• 1/2 cup pine nuts 
• 1/4 cup chopped basil
• as much shredded cheese as your little heart desires 

Steps: 

1. Combine olive oil, balsamic vinegar, (salt and pepper to taste if you so please), and mix well. Add spinach, basil, and toss until evenly coated in the mixture.
2. Prep a sauté pan on medium heat. Add the quartered zucchini to the pan, and simmer until they begin to soften. 
3. Add the spinach mixture to the pan, toss in pine nuts, and let sit just until the spinach begins to wilt.
4.  Heat grill to medium- high. Rub the mushroom caps with olive oil. The oil will soak into the cap, but try to make sure there is an even coat if you can. 
5. Grill mushrooms cap-side up for 2-3 minutes. Remove the mushrooms and fill the inside with the sautéed mixture. Top off the caps with shredded cheese of choice, let grill for 7-8 minutes, and enjoy!